Fudge Bites
Ingredients
For the base
- 3 tbsp almond butter
- 1 tbsp coconut oil
- 2 tbsp maple syrup/ or honey
- ½ cup of rolled oats
- 2 tbsp almond flour or ground almonds
- ½ tsp cinnamon
For the chocolate fudge topping
- 1 tbsp PandaVita Organic Baobab Powder
- 1 large banana
- 2 tbsp almond milk
- 1 Avocado
- 2-3 tbsp cacao powder
- 1 tbsp coconut oil, melted
- 3 tbsp maple syrup/ or honey
Method
- Line a tupperware box with greaseproof paper.
- First make the base: place the almond butter, coconut oil and maple syrup in a pan and gently melt.
- Remove from the heat and stir in the oats, almond flour/ground almonds and cinnamon. Stir well to combine, then press evenly to cover the base of the tub. Freeze while you make the topping.
- For the topping, simply place all of the ingredients in a blender and whizz up until it’s quite thick and smooth.
- Pour this over the base to cover, spread out evenly and scatter some cacao nibs on top. Now freeze for at least 4 hours until firm.
- When you’re ready to serve, remove from the freezer, gently lift out using the greaseproof paper and slice into bars/squares.
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Chocolate Raspberry Protein Truffles
Ingredients
- 90g oats
- 140g raw cashews
- 4 scoops of vanilla protein powder
- 8 dates, pitted
- 1 tbsp unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 banana
- 60 g freeze-dried raspberries
Method
- Line a baking tray with parchment paper.
- Place the oats, cashews, protein powder, dates, cocoa powder, and salt in a food processor, and blend until everything is a smooth like consistency.
- Add the banana, and blend until you reach a thick, slightly sticky dough.
- Roll out 25 balls, and place them on the parchment paper.
- Blitz the raspberries using a food processor.
- Roll each ball in the raspberry powder, and return to the cookie sheet.
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Banoffee Caramels
Ingredients
- 195 g unsalted roasted sunflower seeds
- 340 g dates (16), pitted
- 1/4 teaspoon fine sea salt
- 3 tbsp Raw Cacao
- 1 avocado
- 1 tbsp Honey
- Sea salt for topping (optional)
Method
- Place the sunflower seeds, dates, and fine sea salt in a food processor. Blend until smooth for several minutes, until a thick dough forms.
- Press the mixture firmly into an tub. If the top is oily (from the sunflower seeds), gently blot it with a paper towel.
- Place in the freezer for at least 20 minutes.
- While the caramel is firming up, mix up raw cacao, banana and honey.
- Remove the tub from the freezer, and take a butter knife to loosen it up.
- Turn the pan over onto a cutting board lined with parchment paper. Cut into squares.
- Using a small spoon, drizzle a small dollop of melted chocolate over the top of each caramel square, using the back of the spoon to smooth it out and get chocolate along the edges.
- Sprinkle with sea salt.
- Place the cutting board in the fridge for 20 minutes to harden the chocolate.
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Oozey Chocolate Cups
Note: You will need a chocolate mould or something similar. Silicon cupcake cases could work too.
Ingredients
- 3 tbsp Raw Cacao
- 1 avocado
- 1 tbsp Honey
- 175g Chocolate of your choice
Method
- Melt the chocolate, and pour a small scoop of the melted chocolate into the bottom of each cup and use a small spoon to coat the chocolate all the way up the sides.
- Place the mould in the fridge to set for a few minutes while you make the filling.
- Mix the honey, cacao and avocado in a bowl
- Remove the chocolate cups from the fridge and place a bit of filling in each cup, using your fingertip to press the filling in firmly.
- Pour a dollop of melted chocolate on top of each cup, covering the filling, using the back of a spoon to smooth it out.
- Place in the fridge for another 10 minutes to set.
I hope you like these little recipes of heaven!
❤️
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